title: National Beef Quality Audit-1995: survey of producer-related defects and carcass quality and quantity attributes.
abstract: The National Beef Quality Audit-1995 was conducted to evaluate the progress of the beef industry since the time of the National Beef Quality Audit-1991 in improving quality and consistency of beef. Nine plants were assigned for auditing to Colorado State University, Oklahoma State University, and Texas A&M University. Personnel from each institution visited three of their nine plants twice, once in the spring/summer and once in the fall/winter. Data were collected on 50% of each lot on the slaughter floor and 10% in the cooler during a single day's production (one or two shifts, as appropriate). Of the cattle audited on the slaughter floor, 47.7% had no brands, 3.0% had a shoulder brand, 16.8% had a side brand, 38.7% had a butt brand, and 6.2% had brands in multiple locations. Data revealed that 51.6% of the carcasses had no bruises, 30.9% had one bruise, 12.8% had two bruises, 3.7% had three bruises, .9% had four bruises, and .1% had more than four bruises. In addition, 7.2% of the bruises evaluated were located on the round, 41.1% were on the loin, 20.8% on the rib, and 30.8% on the chuck. Livers, lungs, tripe, heads, tongues, and whole carcasses were condemned at rates of 22.2, 5.0, 11.0, .9, 3.8, and .1%, respectively. Mean USDA yield grade and quality grade traits were as follows: USDA yield grade, 2.8; carcass weight, 338.4 kg; adjusted fat thickness, 1.2 cm; longissimus muscle area, 81.9 cm2; kidney, pelvic, and heart fat, 2.1%; USDA quality grade, High Select; overall maturity, A60; and marbling score, Small-minus.
authors.affiliation: Texas Agricultural Experiment Station, Department of Animal Science, Texas A&M University, College Station 77843-2471, USA.
authors.forename: S L
authors.initials: SL
authors.lastname: Boleman
authors.forename: S J
authors.initials: SJ
authors.lastname: Boleman
authors.forename: W W
authors.initials: WW
authors.lastname: Morgan
authors.forename: D S
authors.initials: DS
authors.lastname: Hale
authors.forename: D B
authors.initials: DB
authors.lastname: Griffin
authors.forename: J W
authors.initials: JW
authors.lastname: Savell
authors.forename: R P
authors.initials: RP
authors.lastname: Ames
authors.forename: M T
authors.initials: MT
authors.lastname: Smith
authors.forename: J D
authors.initials: JD
authors.lastname: Tatum
authors.forename: T G
authors.initials: TG
authors.lastname: Field
authors.forename: G C
authors.initials: GC
authors.lastname: Smith
authors.forename: B A
authors.initials: BA
authors.lastname: Gardner
authors.forename: J B
authors.initials: JB
authors.lastname: Morgan
authors.forename: S L
authors.initials: SL
authors.lastname: Northcutt
authors.forename: H G
authors.initials: HG
authors.lastname: Dolezal
authors.forename: D R
authors.initials: DR
authors.lastname: Gill
authors.forename: F K
authors.initials: FK
authors.lastname: Ray
mesh_terms: D000823:Animal Identification Systems; D000818:Animals; D002417:Cattle; D003625:Data Collection; D005260:Female; D005524:Food Technology / Q000592:standards*; D008297:Male; D008460:Meat / Q000592:standards*; D011786:Quality Control; D014481:United States; D016885:United States Department of Agriculture